This elegant salad combines thin slices of smoked duck breast with juicy fresh figs, peppery arugula, and toasted nuts, finished with a glossy, sweet-savory balsamic reduction. Perfect for entertaining or a refined seasonal lunch.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Salad
6ozsmoked duck breast, thinly sliced (store-bought or homemade)
6fresh figs, halved or quartered (or rehydrated dried figs if out of season)
5ozarugula (or arugula/spinach mix)
¼cuptoasted walnuts or pecans, roughly chopped
¼cupcrumbled goat cheese or shaved manchego (optional)
1small shallot, thinly sliced (optional, for depth)
For the Balsamic Reduction
½cupbalsamic vinegar
1tsphoney (or maple syrup, optional for added sweetness)
Pinch of sea salt
Optional Dressing Add-On
1tbspextra virgin olive oil, to toss with the greens before serving
Make the Balsamic Reduction
1
In a small saucepan over medium heat, add ½ cup balsamic vinegar and 1 tsp honey.
Bring to a gentle boil, then reduce heat to low.
Simmer for 10–15 minutes, stirring occasionally, until reduced by about half and syrupy in texture.
Add a pinch of salt and set aside to cool slightly—it will thicken more as it cools.
Prepare the Salad Base
2
Wash and dry the arugula thoroughly.
Place in a mixing bowl and lightly dress with a splash of olive oil and pinch of salt. Toss gently to coat.
Warm the Duck (Optional)
3
If using pre-smoked duck:
Gently warm the slices in a skillet over low heat for 30 seconds per side, or let come to room temperature naturally for the best texture.
If using freshly smoked duck:
Let rest and slice thinly across the grain.
Assemble the Salad
4
Arrange the dressed arugula on individual plates or a large platter.
Artfully place duck slices, figs, and shallots on top.
Scatter with toasted walnuts and goat cheese or manchego.
Finish with the Balsamic Reduction
5
Drizzle the cooled balsamic reduction over the salad in thin lines or droplets.
Garnish with a little more salt and pepper if desired.
Optional Additions
6
Crunch: Add crispy shallots, pomegranate seeds, or rye croutons
Fruit Swap: Use pears or roasted grapes instead of figs
Greens Swap: Try frisée, baby kale, or radicchio for variety
Pairing Ideas
7
Wine: Pinot Noir, Grenache, or dry rosé
Bread: Warm baguette or walnut bread
Side: Roasted root vegetables or a chilled lentil salad
Ingredients
For the Salad
6ozsmoked duck breast, thinly sliced (store-bought or homemade)
6fresh figs, halved or quartered (or rehydrated dried figs if out of season)
5ozarugula (or arugula/spinach mix)
¼cuptoasted walnuts or pecans, roughly chopped
¼cupcrumbled goat cheese or shaved manchego (optional)
1small shallot, thinly sliced (optional, for depth)
For the Balsamic Reduction
½cupbalsamic vinegar
1tsphoney (or maple syrup, optional for added sweetness)
Pinch of sea salt
Optional Dressing Add-On
1tbspextra virgin olive oil, to toss with the greens before serving
Directions
Make the Balsamic Reduction
1
In a small saucepan over medium heat, add ½ cup balsamic vinegar and 1 tsp honey.
Bring to a gentle boil, then reduce heat to low.
Simmer for 10–15 minutes, stirring occasionally, until reduced by about half and syrupy in texture.
Add a pinch of salt and set aside to cool slightly—it will thicken more as it cools.
Prepare the Salad Base
2
Wash and dry the arugula thoroughly.
Place in a mixing bowl and lightly dress with a splash of olive oil and pinch of salt. Toss gently to coat.
Warm the Duck (Optional)
3
If using pre-smoked duck:
Gently warm the slices in a skillet over low heat for 30 seconds per side, or let come to room temperature naturally for the best texture.
If using freshly smoked duck:
Let rest and slice thinly across the grain.
Assemble the Salad
4
Arrange the dressed arugula on individual plates or a large platter.
Artfully place duck slices, figs, and shallots on top.
Scatter with toasted walnuts and goat cheese or manchego.
Finish with the Balsamic Reduction
5
Drizzle the cooled balsamic reduction over the salad in thin lines or droplets.
Garnish with a little more salt and pepper if desired.
Optional Additions
6
Crunch: Add crispy shallots, pomegranate seeds, or rye croutons
Fruit Swap: Use pears or roasted grapes instead of figs
Greens Swap: Try frisée, baby kale, or radicchio for variety
Pairing Ideas
7
Wine: Pinot Noir, Grenache, or dry rosé
Bread: Warm baguette or walnut bread
Side: Roasted root vegetables or a chilled lentil salad
